Green Asparagus with Salmon and Herb Vinaigrette
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 8 mins |
| Total Time | 23 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg asparagus, green
- 200 g smoked salmon (smoked salmon fillet)
- 1 teaspoon mustard
- 1 pinch (s) pepper, freshly ground
- 1 pinch (s) dill or tarragon
- 3 tablespoons oil, a good one
- 100 g lettuce or baby spinach
- 1 tablespoon herbs or flowers to decorate
Print Recipe
Pin Recipe Instructions
- Wash the asparagus and break off the ends. Cook the asparagus in salted water until al dente - about 6 - 8 minutes, depending on the thickness of the sticks. Drain the asparagus well.
- Mix the mustard with the pepper and dill or tarragon. Salt is usually not necessary. Gradually stir in the oil in very small portions to create a creamy sauce - like mayonnaise without an egg.
- Cut the smoked salmon into wide strips.
- Wrap the salmon around the asparagus spears. Spread the asparagus and salad on starter plates and pour the vinaigrette over them.
- Serve decorated with herbs or flowers with fresh pastries or crostini.
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